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Black Bean Vegetable Soup

What’s better than a bowl of soup to warm you up on a cold winter night?  This vegetable soup has simple ingredients that you might already have on hand. Canned beans are a convenient way to add protein and fiber to any soup.  By pureeing some of the vegetables, you can make a thick broth without  adding flour, corn starch,  or cream.

Serves: 1 cup


2 ½ cups vegetable stock

1 medium onion

chopped 3 large carrots chopped

1 medium zucchini chopped

1 green pepper, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 tablespoons canola oil 

3 (15 oz) cans black beans, drained and rinsed

1 (8.75 oz) can whole kernel corn, drained

1 (14.5 oz) can crushed tomatoes

1 tablespoon chili powder

2 teaspoons ground cumin

¼ teaspoon ground black pepper 


1. In large saucepan, heat oil over medium heat; cook onion, garlic, green peppers, carrots, celery, and zucchini, stirring occasionally, for about 5 minutes or until onion is softened.  Add chili powder and cumin; cook, stirring, for 1 minute.  Add stock, 1 1/2 cans of the beans, corn, and pepper; bring to a boil. 
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining 1 1/2 cans of beans; add to pot.  Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.